In a food processor, shred the carrots, wombok and capsicum and add to a medium bowl.
Prepare the rice noodles according to the packet directions.
Then make the sauce, combine the rice malt syrup, tamarind paste and fish sauce, and put aside.
Heat a large frypan or wok over medium heat, with 2 tbs oil, and add the dried shrimp. Cook for 1 minute then add the grated ginger, spices and spring onions. Cook for 1 minute then add the shredded poached chicken (or diced raw chicken), shredded vegetables and chili, and cook for 3 minutes or until the vegetables are just starting to wilt and soften. If using the raw chicken, cook for 4 minutes, and then add the shredded vegetables.
Add the prepared rice noodles and chopped coriander, toss gently with the vegetables, then pour over the sauce. Toss gently for 2 minutes, or until the mixture is well coated in the sauce and the sauce has slightly thickened.